EP2842431B1

EP2842431B1 - Soluble oat or barley flour and method of making utilizing enzymes

Info

Publication number: EP2842431B1
Application number: EP14195114.5A
Authority: EP
Inventors: Robert Chatel; Yongsoo Chung; Justin French
Original assignee: Quaker Oats Co
Current assignee: Quaker Oats Co
Priority date: 2008-11-04
Filing date: 2009-10-08
Publication date: 2017-12-06
Anticipated expiration: 2029-10-08
Also published as: CA2689010A1; EP2548449B1; DK2548449T3; AU2009251225B2; ES2427614T3; DK2205101T4; CN103844185A; MY158844A; US20110189341A1; EP2842431A1; DK2205101T3; PL2842432T3; CO6361865A2; AU2009251225A1; CN101790321A; TW201608993A; PL2842430T3; US20140050819A1; CA2689010C; EP2845495B1

Description

FIELD OF THE INVENTION

The present invention relates generally to soluble oat or barley flour. More specifically, the present invention relates to methods of making soluble oat or barley flour.

BACKGROUND

Oatmeal has for many years been a staple of the human diet due to its health benefits. For example, numerous studies have shown that eating oatmeal on a daily basis can help lower blood cholesterol, reduce risk of heart disease, promote healthy blood flows as well as maintain healthy blood pressure levels. Additionally, oatmeal has high content of complex carbohydrates and fibers, which facilitates slow digestion and stable blood-glucose levels.
With today's hectic lifestyle, consumers are demanding convenience, such as portability and ease of preparation. Consumers desire oatmeal from a variety of food sources including beverages, and convenience foods such as bars, cookies, crackers, smoothies, and the like.
It is desired to prepare a whole oat product that has sufficient soluble fiber to meet the FDA threshold necessary to justify a health claim. For example, a whole oat product must have 0.75 g soluble beta-glucan fiber per serving of food. To prepare an oat beverage that contains at least 0.75 g soluble oat fiber per serving (about 18 g of whole grain oats), highly soluble oat flour must be used. Traditionally, highly soluble flour is prepared using enzymes such as α-amylase. The enzyme-treated oat flour is then drum or spray dried. This method takes place in at least two steps and is traditionally expensive and produces the soluble oat flour in low rates. For example, a slurry batch is prepared of flour (oat) and water (70-90% moisture content). Enzyme(s) are then added to the slurry and held at optimum enzyme reaction conditions followed by enzyme deactivation process. The slurry is then transferred into either a spray or drum drier.
Likewise, barley has become a desired staple of the human diet for health reasons and suitable means to process and prepare barley containing products is desired.
WO-A-2009/109703 comprises part of the state of the art under the provisions of Article 54(3) EPC and discloses a method of producing a bran product. WO-A-92/10106 discloses a method of preparing a soluble dietary fibre.

SUMMARY

The present invention provides a method of producing a soluble whole oat flour or a soluble whole barley flour according to claim 1. Preferred features are defined in the dependent claims. Aspects of the present invention relate to the use of enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process. Enzyme-treated oat flour is prepared by combining a whole oat flour starting mixture and a suitable enzyme and then heating the mixture. After a suitable amount of time to begin to break down and hydrolyze the oat or barley flour, the enzyme-treated mixture is then subjected to the extrusion process to continue to break down and hydrolyze the oat or barley flour and further to gelatinize and cook the mixture. Soluble oat or barley flour is thus prepared at low cost and high rates compared to traditional methods.
These and other aspects, along with advantages and features of the present invention herein disclosed, will become apparent through reference to the following description and the accompanying drawings.

DETAILED DESCRIPTION

The present invention relates to soluble oat or barley flour and a method of producing soluble oat or barley flour using a pre-conditioner and an extruder. The process is easier, less expensive, and less time-consuming than prior art processes.
Initially, enzyme-treated oat or barley flour is prepared by combining a whole oat or barley flour starting mixture and a suitable enzyme solution in a pre-conditioner and then heating the mixture. After a suitable amount of time to begin to break down and hydrolyze the oat or barley flour, the enzyme-treated mixture is then subjected to an extrusion process to continue to break down and hydrolyze the oat or barley flour and to gelatinize and cook the mixture.
A starting mixture is prepared containing whole oat or barley flour, granulated sugar, optionally a maltodextrin, and at least one antioxidant.
The whole oat or barley flour is present in an amount of 50% to 100% by weight of the total weight of the starting composition. In further aspects, the whole oat or barley flour is present in amounts of about 80% to about 100% by weight or 90% to 95% by weight.
The sugar can be any suitable sugar known to those skilled in the art. Nonlimiting examples of sugars include sucrose, fructose, dextrose, other sugars known in the art, and combinations thereof. Typically, the sugar is present in an amount of 0 to 15% by weight of the total weight of the starting composition. In further aspects, the sugar is present in amounts of 0 to 7% by weight.
The maltodextrin may be present in an amount of 0% to 15% by weight of the total weight of the starting composition. In further aspects, the maltodextrin is present in amounts of 3% to 7% by weight.
The antioxidant may be any suitable antioxidant such as mixed natural tocopherols or artificial antioxidant such as BHT and BHA. The antioxidant is present in an amount from 0.1% to 2% by weight. In further aspects, the antioxidant is present in amounts of 0.25% to 0.75% by weight.
The enzyme may be any suitable enzyme to hydrolyze the starch in the oat or barley flour and does not change or adversely affect the beta-glucan that is present in the oat or barley flour. Suitable enzymes include α-amylase. Whether the beta-glucan has changed by the hydrolysis can be determined by any suitable method such as by analyzing the structure of the beta-glucan. This can be done by laser light scattering mass spectroscopy. The enzyme is added to water to form an enzyme water solution. Then the enzyme-water solution is combined with the starting mixture in the pre-conditioner.
The starting mixture and enzyme solution is heated to between 48.8 °C (120 °F) and 93.3 °C (200 °F), in particular to between 60°C (140 °F) and 82.2 °C (180 °F) for an effective amount of time to begin to hydrolyze (break down) starch molecules in the oat or barley flour into fractions of polysaccharides.
The starting mixture and enzyme solution may be mixed in a pre-conditioner such as a high speed mixture that permits liquid to be added to free-flowing flour. The output is a free-flowing wetted flour mixture having a moisture content of 25 to 40 %. The residence time is the time sufficient to obtain the desired result.
The enzyme-treated mixture is subsequently added to an extruder (continuous cooker) to continue to break down and hydrolyze the starch and to gelatinize and cook the starch. The mixture resides in the extruder for a time sufficient to gelatinize and cook the starch, generally at least 1 minute, typically, 1 to 1.5 minutes. Generally, the material is heated from an initial inlet temperature to a final exit temperature in order to provide the energy for starch gelatinization.
Starch gelatinization requires water and heat. The gelatinization temperature range for oats is 53 - 59 °C (127 °F to 138 °F). If the moisture is less than about 60% then higher temperature are required. Typically the extrusion occurs at barrel temperture between 60°C (140 °F) and 121°C (250 °F). The dough temperature is 100 °C (212 °F) to 126.6 °C (260 °F).
Heat may be applied through the extruder barrel wall such as with a jacket around the barrel through which a hot medium like steam, water or oil is circulated, or electric heaters imbedded in the barrel. Heat is also generated within the material by friction as it moves within the extruder. Shear is controlled by the design of the extruder screw(s) and the screw speed. Viscosity is a function of starch structure, temperature, moisture content, fat content and shear.
Low shear is applied to the mixture in the extruder. As the enzyme has preconditioned the starch, high shear is not required for this process. High shear can dextrinize the starch reducing its molecular weight too much. It can also increase the dough temperature excessively, which can overcook it resulting in too much cooked grain flavor.
The process balances limiting the dough temperature to avoid too much cooked grain flavor and to keep the enzyme active and then increasing the temperature to deactivate the enzyme. A low shear extrusion process is characterized relative to high shear extrusion by high moisture and a low shear screw design versus low moisture and a high shear screw design.
Any suitable extruder may be used including suitable single screw or twin screw extruders. The screw speed is 200-300 rpm.
The resulting product may be pelletized using a forming extruder and dried, typically to 1.5 to 10%, for example 6.5 to 8.5%, moisture content. The pellets may be granulated to a Max 85% though a 0.6mm (US 30) screen.
The granulated product may be used in beverages such as ready-to-drink beverages, fruit juices, dairy beverages, and carbonated soft drinks, and various food products such as bars, cereals, puddings, smoothies, powdered beverages, cookies, crackers, and the like. The soluble oat or barley flour can be also be used to make soft food products such as ice cream and soft yogurt. This list is not all-inclusive and one skilled in the art would recognize that the soluble oat or barley flour may be added to other beverages and food products in accordance with the invention.
A beverage, for example, contains from 1% to 25% soluble oat or barley flour and from 70% to 95% total water, typically 75% to 90% total water, based on weight of the total drinkable beverage. The balance can contain sweeteners, flavors, fruits and other materials as desired.
The water should be suitable for use in food. The total water may come in part or in whole from other parts of the drinkable food, especially if milk, juices, or other water containing components are used. For instance, the milk may be dairy (e.g. whole, 2%, 1 %, or non-fat) or non-dairy (e.g. soy). The milk may also be produced from powdered milk and water.
The beverage may also include a fruit component. The fruit component can include fruit juice, yogurt containing fruit, fruit puree; fresh fruit, fruit preserves, fruit sorbet, fruit sherbet, dried fruit powder, and combinations thereof. Typically, the fruit component has particles sufficiently small that the component may be safely swallowed without chewing. The fruit component and/or an added acidulant can be adjusted to obtain a desired pH, for example a pH of less than about 4.6.
Food products include cereals and ready-to-eat snack bars. A suitable amount of the granulated product is added to the food mixture.
Additional ingredients may be added to the beverage and food products. Such ingredients can include non grain-based ingredients. For example, flavoring agents, coloring agents, sweeteners, salt, as well as vitamins and minerals can be included. In one embodiment of the invention, flavoring agents such as strawberry, chocolate or cinnamon flavor is added to enhance the taste of product. Other fruit flavoring agent may also be useful to provide different tastes to the food product, for example, strawberry, mango and banana and mixtures thereof. Spices, in particular, cinnamon, can be used. In addition, any desired flavor or flavors can be used. Suitable sweeteners - artificial or natural can be added in the food product to provide a desired sweetness. For example, brown sugar, maple sugar or fruit sugar can be used. The non-grain based food component can be added in the range of 10 to 75 wt % of the total weight of the product.
Other optional ingredients, but are not limited to, salt, hydrocolloids, polysaccharides, thickeners, caffeine, dairy, coffee solids, tea solids, herbs, nutraceutical compounds, electrolytes, vitamins, minerals, amino acids, preservatives, alcohol, colorants, emulsifiers, and oils as known in the art.
The soluble oat or barley flour includes beta glucan soluble fiber, such as beta-1, 3-glucan, beta-1, 6-glucan, or beta-1, 4-glucan or mixtures thereof. In addition to beta glucan naturally present in the oats, beta glucan may also be added as approved by the FDA. In certain embodiments, the oat flour preferably contains at least 3% to 5% or 3.7% to 4% beta glucan. In certain embodiments, the oat flour containing liquid product contains 0.1% to 1.5% beta glucan, or 0.8% to 1.3% beta glucan. Other amounts of beta glucan are also useful.
As described, the present invention provides both healthy drinkable and edible beverage and food products which are convenient to consume on-the-go, making it especially appealing to consumers with today's hectic lifestyle.

Example 1

A flour mix formula for extrusion process.

Ingredient %

Whole Oat Flour 89.35

Sugar 5.00

Maltodextrin 5.00

Mixed tocopherols 0.50

α-amylase 0.15

Total 100.00

Source of α-amylase: Valley Research - Validase® BAA 1000L

Claims

A method of producing a soluble whole oat flour or soluble whole barley flour comprising:
combining a whole oat or barley flour starting mixture and a suitable enzyme and water to form an enzyme starting mixture, wherein the whole oat or barley flour starting mixture comprises 50 to 100 wt% whole oat or barley flour;

heating the enzyme starting mixture to between 48.8°C (120°F) and 93.3°C (200°F) to begin to hydrolyze the starch molecules; and

extruding the resultant mixture to continue hydrolyzing the starch and further to gelatinize and cook the mixture to form the soluble whole oat flour or soluble whole barley flour, wherein low shear is applied to the mixture during extruding which is carried out in an extruder at screw speeds of 200-300 rpm and the extruding occurs at a dough temperature of 100°C (212°F) to 126.6°C (260°F).
The method of claim 1 wherein the whole oat or barley flour starting mixture comprises whole oat or barley flour, granulated sugar, and at least one antioxidant.
The method of claim 2 wherein the whole oat or barley flour starting mixture further comprises a maltodextrin.
The method of claim 1 or 2 wherein the whole oat or barley flour starting mixture further comprises 0 to 15 wt% granulated sugar, 0 to 15 wt% maltodextrin, for example 0 to 7 wt%, and an effective amount of at least one antioxidant.
The method of claim 4 wherein the whole oat or barley flour starting mixture comprises 80 to 100 wt% whole oat or barley flour, preferably wherein the whole oat or barley flour starting mixture comprises 90 to 95 wt% whole oat or barley flour.
The method of any of the preceding claims wherein the extruding occurs at a barrel temperature of 60°C (140°F) to 121°C (250°F), and/or wherein the enzyme starting mixture is heated to 60°C (140°F) to 82.2°C (180°F).
The method according to any of the preceding claims wherein the enzyme is any suitable enzyme to hydrolyze the starch in the oat or barley flour and does not change or adversely affect the beta-glucan that is present in the oat or barley flour, whereby preferably the enzyme is an α-amylase.
The method according to any of the preceding claims wherein liquid is added to the starting mixture and enzyme in a pre-conditioner to provide a free-flowing wetted flour mixture having a moisture content of 25 to 40 wt%.
The method according to any of the preceding claims wherein the soluble oat or barley flour is pelletized and preferably granulated and/or wherein the enzyme is deactivated in the extruder.
The method according to claim 9 wherein the soluble oat or barley flour is pelletized using a forming extruder and dried, typically to 1.5 to 10%, for example 6.5 to 8.5%, moisture content.
The method according to claim 10 wherein the pellets are granulated to a Max 85% through a 0.6mm (US 30) screen.